Karl S Pumpkin Cookies
|Margarine||1 Cup (16 tbs), softened|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Whole wheat pastry flour/Unbleached flour||2 1⁄4 Cup (36 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Pumpkin||1 1⁄2 Teaspoon (If Pumpkin Is Salted, Use Less)|
|Pumpkin||1 Cup (16 tbs) (Canned Or Cooked)|
|Old fashioned rolled oats||2 Cup (32 tbs)|
|Raisins/Currants||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
Preheat oven to 350°.
Cream together margarine and brown sugar.
Combine dry ingredients.
Add eggs to margarine mixture and beat until light.
Stir in dry ingredients; add rolled oats and vanilla and stir thoroughly.
Finally, add fruit and nuts.
Drop by teaspoonfuls onto greased cookie sheets and bake 8 to 10 minutes or until lightly browned and top springs back when touched lightly.
Cool on wire racks.